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Classic Chicken and Drop Dumplings Recipe

A close-up of a hearty bowl of chicken and drop dumplings, shredded chicken, and bright orange carrots in a creamy sauce, garnished with herbs.
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Make this comforting, old-fashioned chicken and dumpling soup from scratch. This recipe provides clear steps for a rich stew base and light, fluffy drop dumplings for a perfect weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast or thighs
  • 1/2 cup heavy cream (optional, for richness)
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • For the Drop Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup milk (whole or 2%)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
  3. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates the roux base.
  4. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally. Let it simmer for 10 minutes to thicken slightly.
  5. Stir in the shredded cooked chicken and the heavy cream, if using. Season generously with salt and pepper. Reduce the heat to low so the stew maintains a gentle simmer.
  6. Prepare the drop dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  7. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until the dough comes together. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough dumplings.
  9. Drop the dumpling batter by rounded tablespoons directly onto the simmering stew. Do not crowd them; leave space between each one.
  10. Cover the pot tightly and let the dumplings steam and cook for 15 minutes without lifting the lid. This traps the steam needed for fluffy dumplings.
  11. After 15 minutes, gently stir in the frozen peas. Check the dumplings for doneness; they should be cooked through and light. Adjust seasoning if needed.
  12. Serve immediately in bowls. This is a hearty, one pot chicken and dumplings dinner.

Notes

  • For the lightest, fluffiest drop dumplings, make sure your butter and milk are cold when mixing the dough.
  • Do not peek while the dumplings are steaming for the first 15 minutes, or the steam will escape and they may fall flat.
  • If you prefer a thicker stew, add another tablespoon of flour mixed with a little cold water (a slurry) during step 4.
  • This recipe works well with rotisserie chicken for a quick weeknight meal.

Nutrition

Find it online: https://purecookingjoy.com/chicken-and-drop-dumplings-recipe/

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